EP0574907A2 - Crème glacée - Google Patents
Crème glacée Download PDFInfo
- Publication number
- EP0574907A2 EP0574907A2 EP93109673A EP93109673A EP0574907A2 EP 0574907 A2 EP0574907 A2 EP 0574907A2 EP 93109673 A EP93109673 A EP 93109673A EP 93109673 A EP93109673 A EP 93109673A EP 0574907 A2 EP0574907 A2 EP 0574907A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- ice cream
- fibers
- raw
- weight
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
Definitions
- the invention relates to an ice cream according to the preamble of claim 1, a method for its production according to the preamble of claim 10 and a stabilizer according to the preamble of claim 11.
- ice cream must meet various critical requirements.
- General ice cream i.e. As an industrial product as well as a fresh ice cream product, taste requirements must be met, which result on the one hand from the ingredients, and on the other hand from the consistency of the ice cream.
- a high air charge is particularly important, which makes the ice cream taste light and tender and ensures an intensive digestion of the flavors.
- stabilizers can be a variety of substances and compounds, especially emulsifiers and Hydrocolloids, which influence the consistency, the structure and the melting behavior of the ice cream and further support the strength, durability, shelf life or immutability.
- the stabilizers with various individual components are designed to stabilize the consistency and structure of the ice cream during packaging, storage and transport, they are often detrimental to the quality and taste requirements. In particular, this often only allows a limited amount of air.
- some of the stabilizer components in the hydrocolloids are synthetic products, which are also subject to the labeling requirement ("E number") and which, by their nature and origin, are not readily accepted.
- the object of the invention is accordingly to provide an ice cream that manages with the most natural possible ingredients, but is qualitatively improved, in particular with regard to the air charge, without forcing disadvantages in terms of costs and with regard to the processability and storability of the ice cream.
- this object is achieved from an ice cream according to the preamble of claim 1 with the characterizing features of claim 1. Furthermore, this object is achieved with a method that has the features of claim 10. Finally, a stabilizer with the features of claim 11 is provided for this purpose according to the invention.
- a stabilizer and thus also an ice cream can be provided which dispenses with synthetic additives and which meets a need for natural foods.
- the ice cream made in this way is also distinguished in a way that is recognizable to the consumer in that additives which are subject to labeling, as are otherwise noted on the packaging with the so-called "E numbers", are not included.
- This progress which is particularly remarkable for the critical consumer, is not bought with disadvantages in the other properties of the ice cream, for example the taste-influencing properties or the processability and storability.
- the ice cream made in this way can rather be provided with an air charge of over 100%. In terms of taste, this creates the effect of a light and tender ice cream with good melting behavior, which meets the wishes of the consumer. With the same volume, a light ice cream also means that less mass is consumed, so that the enjoyment is advantageously only accompanied by a moderate intake of sugar and fat in common ice cream recipes. In addition, the use of the stabilizer has also proven successful for low-fat ice cream.
- a high air charge that can be achieved according to the invention is of course also of interest to the manufacturer, since ice cream is usually sold in volume units and the material consumption per liter is less with an air charge significantly higher than 100% than with an air charge significantly lower.
- the interaction with the vegetable raw fibers in the stabilizer is even more important Support phase. Even after a fat agglomeration and a freeze structure builds up during freezing (shock freezing), the emulsion is partially broken again in the subsequent extrusion and leads to a favorable dry texture of the ice cream. The formation of coarse ice crystals is also suppressed.
- the water binding enables the above-mentioned high air retention during the freezing process during the freezing process.
- the vegetable raw fibers are obtained by binding the water released during the thawing process, so that stabilization is also achieved here.
- the taste is also preserved and refined, whereby this beneficial effect also occurs with reduced-calorie and reduced-fat ice cream forms.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4219971A DE4219971C2 (de) | 1992-06-19 | 1992-06-19 | Speiseeis |
DE4219971 | 1992-06-19 |
Publications (3)
Publication Number | Publication Date |
---|---|
EP0574907A2 true EP0574907A2 (fr) | 1993-12-22 |
EP0574907A3 EP0574907A3 (en) | 1994-06-08 |
EP0574907B1 EP0574907B1 (fr) | 1997-09-17 |
Family
ID=6461298
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP93109673A Revoked EP0574907B1 (fr) | 1992-06-19 | 1993-06-17 | Crème glacée |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0574907B1 (fr) |
AT (1) | ATE158145T1 (fr) |
DE (2) | DE4219971C2 (fr) |
DK (1) | DK0574907T3 (fr) |
ES (1) | ES2108783T3 (fr) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008138772A1 (fr) * | 2007-05-09 | 2008-11-20 | Unilever Plc | Confiserie aérée congelée et procédé de fabrication |
BG1373U1 (en) * | 2010-03-25 | 2010-11-30 | "Аморе Луче" Еоод | FOODSTUFFS FOR HEALTHY NUTRITION |
RU2483564C2 (ru) * | 2007-08-03 | 2013-06-10 | Нестек С.А. | Натуральная стабилизирующая система для замороженного десерта |
US20160106135A1 (en) * | 2014-10-17 | 2016-04-21 | Fiberstar Bio-Ingredient Technologies, Inc. | Stabilization of whipped eggs with highly refined cellulose stabilizer |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5942850A (ja) * | 1982-09-02 | 1984-03-09 | Daicel Chem Ind Ltd | 氷菓組成物 |
US4908223A (en) * | 1989-04-11 | 1990-03-13 | Murtaugh Pamela H | Oat or rice based frozen dessert and method for preparation |
JPH0576310A (ja) * | 1991-09-20 | 1993-03-30 | Taiyo Kagaku Co Ltd | 卵黄又は全卵を含有する粉末及びその製造方法 |
-
1992
- 1992-06-19 DE DE4219971A patent/DE4219971C2/de not_active Expired - Fee Related
-
1993
- 1993-06-17 AT AT93109673T patent/ATE158145T1/de not_active IP Right Cessation
- 1993-06-17 DE DE59307368T patent/DE59307368D1/de not_active Revoked
- 1993-06-17 ES ES93109673T patent/ES2108783T3/es not_active Expired - Lifetime
- 1993-06-17 DK DK93109673.9T patent/DK0574907T3/da active
- 1993-06-17 EP EP93109673A patent/EP0574907B1/fr not_active Revoked
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5942850A (ja) * | 1982-09-02 | 1984-03-09 | Daicel Chem Ind Ltd | 氷菓組成物 |
US4908223A (en) * | 1989-04-11 | 1990-03-13 | Murtaugh Pamela H | Oat or rice based frozen dessert and method for preparation |
JPH0576310A (ja) * | 1991-09-20 | 1993-03-30 | Taiyo Kagaku Co Ltd | 卵黄又は全卵を含有する粉末及びその製造方法 |
Non-Patent Citations (2)
Title |
---|
DATABASE WPI Week 8416, Derwent Publications Ltd., London, GB; AN 84-097621 & JP-A-59 042 850 (DAICEL CHEM IND KK) 9. März 1984 * |
DATABASE WPI Week 9317, Derwent Publications Ltd., London, GB; AN 93-139532 & JP-A-5 076 310 (TAIYO CHEM IND CO LTD) 30. März 1993 * |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008138772A1 (fr) * | 2007-05-09 | 2008-11-20 | Unilever Plc | Confiserie aérée congelée et procédé de fabrication |
AU2008250359B2 (en) * | 2007-05-09 | 2010-11-25 | Unilever Plc | Frozen aerated confection and its manufacturing process |
EA016797B1 (ru) * | 2007-05-09 | 2012-07-30 | Унилевер Н.В. | Замороженное аэрированное кондитерское изделие и способ его получения |
US8574654B2 (en) | 2007-05-09 | 2013-11-05 | Conopco, Inc. | Frozen aerated confection and its manufacturing process |
CN101686703B (zh) * | 2007-05-09 | 2014-03-19 | 荷兰联合利华有限公司 | 冷冻充气甜食及其制造方法 |
RU2483564C2 (ru) * | 2007-08-03 | 2013-06-10 | Нестек С.А. | Натуральная стабилизирующая система для замороженного десерта |
US8956680B2 (en) | 2007-08-03 | 2015-02-17 | Nestec S.A. | Natural stabiliser system for frozen dessert |
BG1373U1 (en) * | 2010-03-25 | 2010-11-30 | "Аморе Луче" Еоод | FOODSTUFFS FOR HEALTHY NUTRITION |
US20160106135A1 (en) * | 2014-10-17 | 2016-04-21 | Fiberstar Bio-Ingredient Technologies, Inc. | Stabilization of whipped eggs with highly refined cellulose stabilizer |
US9668507B2 (en) * | 2014-10-17 | 2017-06-06 | Fiberstar, Inc | Method of manufacturing a stabilized egg composition |
Also Published As
Publication number | Publication date |
---|---|
ATE158145T1 (de) | 1997-10-15 |
DK0574907T3 (da) | 1998-05-04 |
DE4219971A1 (de) | 1994-01-05 |
DE4219971C2 (de) | 1994-08-04 |
ES2108783T3 (es) | 1998-01-01 |
DE59307368D1 (de) | 1997-10-23 |
EP0574907B1 (fr) | 1997-09-17 |
EP0574907A3 (en) | 1994-06-08 |
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